dinnerbyjr

As a chef there is always one dish that you dread making – DESSERT! Unlike most other dishes, baking is not forgiving: either it is or it is not what was intended. Now sometimes, with a little creative thinking, hard work and skill (not to mention prayer), you can repurpose a messed up dessert to make it work. More often than not though you will have to throw away the mess up and start again. It is this difficulty and the precision required to constantly produce something great that are the reasons a good pastry chef is worth their weight in GOLD.

As a Chef, if you are able to do both savory and sweet and do them WELL, you just have written your own ticket; especially today when people want from-scratch and healthier than store bought items. Nothing beats fresh baking of any kind! Over the years I have…

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